In our home, we’ve come to see food as more than something that satisfies our appetites and cravings. It’s more than a comfort or social thing. Food feeds our bodies…not just our stomachs! Which is why I believe in canning applesauce with a rose hip infusion!
One of the marvels with home canning is that you have the privilege of choosing quality foods and can also control how the goods are processed. Apples are good for you but they are even better when sauced with the peel on. You can also alter the nutritional content by adding other things to it.
Like natural vitamin C in the form of rose hip infusion (or tea)! Its just one more simple step that will increase the health of your food! The process is incredibly simple, requiring minimal work that can be done ahead of time!
HOW TO MAKE A ROSE HIP INFUSION
You can make this infusion (or tea) whenever it suits your schedule. The infusion can be refrigerated for up to 1 week. For this recipe you’ll need the following:
- 10 C freshly picked rose hips (or 12 C dry)
- 12-13 C water
Directions: rinse rose hips to remove dirt and bugs. While stems may be left intact, be sure to remove dry blossom ends, if present. Place clean hips in gallon size pot and add water. Simmer for 30-45 minutes. Strain liquid through a cloth and toss the solids.
If you aren’t ready to use immediately, allow your infusion to cool. Refrigerate until ready to use. Reheat when ready to use for canning applesauce.
HOW TO MAKE THE APPLESAUCE
I never peel my apples before cooking them down. In fact, I want the peels left on for the extra nutrition and vitamins they offer! Here’s how I keep it simple.
- 30 lbs apples
- 10-12 C rose hip extract
Directions: wash your apples. Halve and remove cores, stems and blossom ends. If large, they may be cut into quarters to speed the cooking process.
Pour 1 1/2-2 C of hot rose hip extract into a 3 gallon pot. Add your apples until 4/5 full. Set on the stove top on medium-low heat. Be sure to use a lid for the full steaming effect!
Depending on the firmness of your apples, they may to simmer for nearly 35 minutes. Stir several times to move layers around. When fruits have softened, dump the pot’s contents into a large, clean bowl or bucket.
Refill the pot with a rose hip infusion and apples, as outlined above. Set it to simmer while you prepare the sauce.
It’s time to pull out your blender! I have Bosch that is powerful and it works well for this task. I don’t recommend attempting this with a cheap, weak machine lest you burn up the motor!
In the bottom of your blender place 1/4 C rose hip extract and 2 C softened apples.
Pulse until fruit is broken up. Once accomplished, turn the dial to high and let it run for 30-40 seconds or until peelings are no longer visible.
Pour all but 1 C of puree into a pot to keep warm.
When canning applesauce, the goods should always be hot before filling jars. This is an issue of safety!
You can employ the stove top burner, keeping the heat low. Sometime, I like to use the oven (set to 300) and my large turkey-roasting pan. If you have a large crock pot or an electric turkey roaster, they can also be employed!
In your blender, add 1/4 C of rose hip infusion to the 1 C of pureed sauce.
This time, fill it with cooked apples until you reach just past the halfway mark. Pulse. When broken up, repeat the process of pureeing for 30-40 seconds. Pour all but 1 C of puree into the warming pot.
Repeat the process, remembering to add a 1/4 C of rose hip extract before pureeing each batch! If your blender needs more liquid to operate well, feel free to add more of the infusion. Continue until finished.
START CANNING APPLESAUCE!
When all the apples have been prepared and pureed, it’s time to get your canning on! When the waterbath canner is ready, ladle hot applesauce into hot jars. Be sure to wipe the rims before sealing with hot lids.
Process according to your elevation!
Living at 2,000 ft, my pints had to be processed in the waterbath canner for 20 minutes and quarts for 25.
WILL IT TASTE LIKE ROSE HIPS?
Unless you use far more infused liquid than recommend above, the rose hip flavor is hidden by the richness of the apple. When serving guests, I always ask if they tasted anything unusual. They never do. And they always love the smoothness of this sauce!
IS THIS METHOD LOTS OF EXTRA WORK?
It depends on how you usually put up applesauce! I always puree mine regardless, because I want the benefits that come with the peel. Making the infusion is the only extra requirement.
For my own home use, the positives outweigh the negatives. “We’ve got nutrition…and that excites me!”